Chicken Soup Slow Cooker Uk

I've shared this recipe on the blog before, but to be honest it's kind of buried in the intro paragraph of another recipe, which basically means it's hard to find.
Butter, Olive oil, All purpose flour, Dry white wine and 8 more.. Butter or 2 tbsp margarine, divided, Shallot, chopped and 8 more.. Unsalted butter, Diced shallots (about 3), Diced onion and 7 more..
Butter, divided, Chopped shallot, All-purpose flour and 9 more.. Butter, Garlic cloves, finely minced, Baby spinach and 11 more.. Butter, Onions, chopped, Garlic clove, minced and 13 more..

Butter, Quick oats, uncooked, Sugar, Flour, Corn syrup and 6 more..
Unsalted butter, melted, Sour or tart cherries, drained and 6 more..
Bacon, diced, Flour, Ground cinnamon, Poultry seasoning and 12 more.. Chicken carcass , slow roasted, Basil, Bay leaf, Pepper and 7 more.. And now that I've realized how incredibly popular this slow cooker "overnight chicken stock" recipe is I've decided it deserves a page all of its own! If you don't already own a slow cooker I like to give people plenty of reasons to buy one because I love mine (we use this basic, inexpensive slow cooker) and use it quite frequently for everything from "Flank Steak Fajitas" to "Refried Beans." But one of the best crock pot discoveries (thanks to a friend!) has definitely been this recipe below for chicken stock that cooks while you sleep using the leftover chicken bones from your dinner. I highly recommend using the leftovers from "The Best Whole Chicken in a Crock Pot" recipe, but any chicken bones will do, and you'll be amazed with the outcome.

If you are using the chicken carcass from the "The Best Whole Chicken in the Crock Pot" recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½" at the top). Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just "need a little" for making sauce or rice.